Cook a soup stock according to instructions on steamboat stock. Add in sweet corn for extra sweetness. Extra soup stock can be sieved and kept for next meal.
Lightly season fish slices with seasoning (1), keep aside for at least 20 minutes.
Boil water in a separate pot, bring to a rolling boil. Add in mee sua to cook for 2 minutes, drain and add to serving bowl.
Pour away water from cooking mee sua, add in a portion of soup stock. Bring to a boil and cook all the vegetables and fish slices.
Drizzle some seasoning (2) in each serving bowl then pour the soup into the bowls.
Garnish with crispy ikan bilis and coriander before serving.